Rabbit stew has long been a mainstay across Europe, and for a good reason, rabbit is lean, nutritious, sustainable, and so easy to cook. I recommend getting the butcher to prepare it for you, cutting it into 6-8 pieces. It would be best to have an excellent heavy-based pan with a tight-fitting lid that easily takes all the meat without overlapping.

Ingredients for Rabbit Stew

Previously, I have always used Antonio Carluccio’s recipe with artichokes and green olives, from (I think) his book Antonio Carluccio’s Italian Feast. I can’t find the original recipe, so I’ve improvised with a few additions to give it a festive winter feel. The green olives are in the original recipe (olives and rabbit are a fabulous combination). I’ve added brandy-soaked prunes for richness, then gremolada sprinkled over the top. When the artichoke season comes around, you can always switch the prunes for a more spring-like flavour.

Rabbit Stew with Rosemary, Prunes, and Green Olives: There is nothing complicated about this recipe apart from a bit of time and patience. You start by cooking the rabbit in its juices, only adding the wine when the meat softens. It would be best to keep an eye on it early to ensure it doesn’t stick. It must cook slowly.

Make a Ragu with the Leftovers

The best part is using the leftover stew, which you can use to make a ragu and serve with large pappardelle pasta. De-bone and chop the meat, and heat it in the remaining sauce. You may need to add a little more wine or passata to extend it. A perfect go-to supper; freeze the de-boned meat and sauce and have a ready-made mid-week meal.

Enjoyed this? Check out some of our other delicious soup and stew recipes here.